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Peanut Butter Hot Fudge has a rich and thick peanut butter and chocolate flavor that tastes amazing on top of ice cream and other desserts.
Ice cream season is the best! I love vanilla ice cream because it goes with everything. However, I really enjoying topping ice cream with this delicious peanut butter hot fudge. Everything is better with chocolate.
Peanut butter hot fudge is convenient to have around because it keeps really well in the fridge. I just heat it up as needed when serving dessert. It’s a quick and easy topping for ice cream that everyone likes. Seriously, I don’t think I know a single person who doesn’t enjoy the chocolate peanut butter combo. Try it on top of my chocolate peanut butter ice cream!
Table of Contents
Why You’ll Love This Recipe
- It takes only 20 minutes from start to finish, making it a perfect quick fix for your dessert cravings.
- With just six common ingredients, you may already have everything you need in your pantry.
- This hot fudge is not only great on ice cream but can also be used on cakes, brownies, or even as a dip for fruit.
Recipe Ingredients
- Heavy whipping cream
- Semi-sweet chocolate
- Peanut butter
- Powdered sugar
- Vanilla
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Peanut Butter Hot Fudge
Step 1. Heat heavy whipping cream over medium heat until it starts to steam.
Step 2. Remove the pan from heat, add chopped semi-sweet chocolate and peanut butter, and let sit for 30 seconds. Then, whisk until smooth.
Step 3. Add powdered sugar, vanilla, and salt and mix until smooth.
Step 4. Let the mixture cool for 10 minutes before serving.
Recipe FAQs
Hot fudge is much thicker than chocolate sauce or syrup. It is heavy cream-based and uses whole chocolates (instead of just cocoa powder) to add a richer flavor. Its thickness means you have to warm it up for it to become more liquid for serving but it’s worth it!
Yes! Make sure the jar you put it in is appropriate for freezing. You may need to add a little more cream to it after you thaw it out to get the consistency back how you want it but it will still taste great.
The recipe calls for semi-sweet, which is my favorite for this, but you could also use milk chocolate or dark chocolate if you want to adjust how chocolatey it is. All chocolates taste amazing.
Expert Tips
- For the best flavor, opt for high-quality semi-sweet chocolate. It will melt more smoothly and enhance the overall taste of the hot fudge.
- If you prefer a less sweet fudge, you can reduce the amount of powdered sugar slightly. Taste the mixture as you go to find your perfect level of sweetness.
- Sift powdered sugar it into the bowl of liquid chocolate and cream while whisking for a smoother product opposed to just plopping in the powdered sugar and then stirring it in.
- Make sure the chocolate and peanut butter are fully melted and mixed before adding the powdered sugar to avoid any lumps in your hot fudge.
- When reheating leftovers, do so gently over low heat or in short bursts in the microwave to prevent the fudge from burning or becoming too thick.
How to Serve and Store Peanut Butter Hot Fudge
Drizzle this hot fudge over vanilla, chocolate, dark Chocolate, chocolate truffle, or cheesecake ice cream. You can pour over warm fudgy brownies or peanut butter brownies for an extra indulgent treat. I also love have it on my angel food cake, vanilla cake, or cheesecake. Add a decadent touch to your breakfast of waffles, french toast, or pancakes.
You can store any leftover hot fudge in an airtight container in the refrigerator for up to two weeks or freeze it for longer storage. You may need to add a little more cream to it after you thaw it out to get the consistency back how you want it but it will still taste great.
More Frosting Recipes to Consider
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Frosting Recipes
Caramel Cake Frosting
Frosting Recipes
Peanut Butter Frosting
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Peanut Butter Hot Fudge
Ingredients
- 1 cup heavy whipping cream
- 4 ounces semi-sweet chocolate, coarsly chopped
- 1/4 cup peanut butter
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- pinch salt
Instructions
- In a medium sauce pan heat the cream over medium heat until it starts to steam.
- Pull the pan off the heat and add the chopped chocolate and peanut butter. Let the mixture sit for 30 seconds.
- Whisk the cream, chocolate, and peanut butter together until the mixture is smooth.
- Add the powdered sugar and mix until smooth.
- Add the vanilla and salt and mix to combine.
- Allow the mixture to cool for about 10 minutes before serving warm. The mixture will thicken slightly as it cools and will be a nice texture when it hits the cold ice cream.
- Store any extras in an air-tight container in the fridge and reheat to warm before serving again.
Notes
- Sometimes my powder sugar will be a bit clumpy which isn’t the dream. I’ve found it best to sift it into the bowl of liquid chocolate and cream while whisking or to have the powdered sugar in a separate bowl and then slowly pour the chocolate mixture into the powdered sugar while whisking. You’ll get a smoother product by doing one of these methods opposed to just plopping in the powdered sugar and then stirring it in.
- For the best flavor, opt for high-quality semi-sweet chocolate. It will melt more smoothly and enhance the overall taste of the hot fudge.
- If you prefer a less sweet fudge, you can reduce the amount of powdered sugar slightly. Taste the mixture as you go to find your perfect level of sweetness.
- Make sure the chocolate and peanut butter are fully melted and mixed before adding the powdered sugar to avoid any lumps in your hot fudge.
- When reheating leftovers, do so gently over low heat or in short bursts in the microwave to prevent the fudge from burning or becoming too thick.
FOUL. TEMPTRESS. Thanks for ruining my whole night with yearnings and cravings that cannot be quenched!
And call me back!
I want to eat this immediately. Not even on ice cream, just a spoon will do!